LOVED THIS...Made it last night, pulled down the olive oil, used less shredded parm and made sure I used a good quality jar sauce...actually used an artichoke pasta sauce and fired roasted tomotoes and it was to die for. Made it with an eggplant pepper relish (recipe on here) and it was a perfect, low fat, tasty dish. I did increase the dish to 1 3/4 pounds of fish without changing anything else and it was perfection. Thanks for sharing this recipe!

Yummy dish. I didn't have red peppers on hand, only yellow and green, but this came out wonderful anyway. I served it room temperature as a side dish to a baked fish (close to a chicken parm type dish) and it was an excellent compliment. Thanks for sharing this...